Monday, 28 January 2013

Eggless Whole Wheat Blueberry Bundt Cake !

It came to a surprise when my daughter told me " Mum , leave it.... do not bake any cake as they are so rich and heavy...when I asked her what type of cake she woud like for her birthday. Wouldn't you feel so blessed and happy as mother ? I promised her I would not make a heavy and sinful cake, so instead I made this butter less, fruitful and egg less cake ! Same time, I baked this cake in a very small bundt pan, so we all had a piece, but not too much :)

Indeed this extremely light, splendid and delicate Blueberry cake was a huge hit in the family..! I was relieved when she approved of this cake..:)
I found this recipe here the cake was vegan but I made with dairy products. Also I did not made lemon syrup as the cake was sweet enough for us. I forgot to swirl the cake batter, so didn't get marbled effect cake, however it did not effect us in anyway to enjoy this cake !!

You will need :-

1 cup whole wheat flour ( I used wholemeal roti atta which is dark brown, there for I added plain flour..if your flour is not brown, do not add plain flour. Just use whole wheat flour )

1/2 cup plain flour

1/2 tsp bicarbonate of soda

11/4 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1/3 cup olive oil

1/2 cup plain yogurt

1/2 cup milk

1 tsp apple cider vinegar

1 tsp vanilla extract

1 cup fresh blueberries

1/2 tsp lemon zest

1 tsp lemon juice

Few fresh mint leaves

Lemon Syrup :- Optional

1.5 tbsp lemon juice

1/2 cup sugar

Method :-
Pre heat the oven gas mark to 4-5 or 350 degree.
Lightly grease and flour bundt pan. I used two small bundt pans.
In a one bowl add all the dry ingredients and mix.
In a separate bowl add oil, milk, yogurt, cider vinegar and vanilla extract and whisk till smooth.
Pour the wet mixture into dry ingredients, fold the two together till you get smooth batter.
Do not over mix and divide the batter equally into two bowls.
Now place blueberries into a blender, along with lemon juice. Leave 2tbsp blueberries for decorations .
Make smooth puree but still with it's naturally rough, slightly seedy texture intact.
Pour blended puree into one of the bowls containg the batter.
Into another bowl of batter, add lemon zest and mix with clean spoon.
Pour a thin layer of blueberry batter in small quantity along the bottom of bundt pan.
Top that with the ribbon of lemon zest batter.
Repeat until both batter finishes.
If you want a marbled effect cake follow this step : Take a spatula and swirl it through the whole assemblage ONLY ONCE to create a neat but discernible swirl throughout the cake.
Transfer the pan and bake 40-45 minutes or tooth pick inserted in the middle of the cake comes out clean.
Let the cake cool in the pan, then take out from the pan.
Make lemon syrup by placing both lemon juice and sugar in a pan, heat on a medium heat till all the sugar is fully dissolved.
Brush the syrup evenly on the cake. Maybe you won't need all the syrup.
Decorate cake with the remaing blueberries and mint leaves.
Ready to serve.
Enjoy !!

The greatest good you can do for another, is not just share your riches, but reveal to them their own.Disraeli

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